Chocolate Chip Pumpkin Bread Recipe

Chocolate Chip Pumpkin Bread
Deb Spadafora

Ingredients

  •   Cooking spray, for greasing
  • 4 cups  flour
  • 2 teaspoons  baking soda
  • 1 teaspoon  salt
  • 1 teaspoon  cinnamon
  • 1/2 teaspoon  nutmeg
  • 2 cups  sugar
  • 3/4 cups  butter, softened
  • eggs
  • 1/2 cup  water
  •   One 15-ounce can pumpkin
  • 1 cup  plus 2 tablespoons semisweet chocolate chips
  • 2 tablespoons  pecans, chopped
  • 2 teaspoons  sugar

Here’s a delicious and slightly sweet pumpkin bread that can go with dinner or that can be served as a dessert bread topped with whipped cream. Great for any time of year enjoy this pumpkin bread for a quick bite with friends and family. 

Directions

Preheat the oven to 350 degrees.

Grease the bottoms of two 8-by-4-inch loaf pans. In a medium-sized bowl, stir together the flour, baking soda, salt, cinnamon, and nutmeg until mixed.

In a large bowl, beat the sugar and the butter with an electric mixer on medium speed until creamy. Add the eggs, one at a time, beating after each one is added. Beat in the water and pumpkin. Add the flour mixture and beat until mixed. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with the remaining chocolate chips, pecans, and sugar.

Bake for 1 hour to 1 hour, 15 minutes, until a toothpick inserted into the center of the loaf comes out clean. Allow the loaves to cool in the pans for 10 minutes before removing.

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